Mango Pickle in Oil

Ingredients

• a dozen green mangoes
• a tablespoonful of cummin
• a tablespoonful of mustard seed
• a quart of salad oil
• a quart and a half of vinegar
• three tablespoonfuls of sugar

Method

1. 1

   Peel, stone, and cut mangoes, sprinkle with salt, and sun for ten days.

2. 2

   Bruise cummin and mustard seeds, boil in oil, add chillie powder, vinegar, and sugar, then add mangoes and cool before bottling.

Nutrition per serving

As published

This recipe was extracted from Anglo-Indian cookery at home (1895) by Henrietta A. Hervey, page 16. The excerpt below is the record exactly as published.

table- spoonful of mustard seed, ditto of cummin seed, a quart of salad oil, and a quart of vinegar. Then throw in the fruit, two tablespoonfuls of sugar and chillie powder to taste. Stir and boil till the fruit is tender, and bottle when cool. Mango Pickle in Oil. — Take a dozen green mangoes, free of “ string ” and turpentine. Peel, stone, and cut in four. Place on a flat dish, plentifully sprinkle with salt. 38 ANGLO-INDIAN COOKERY. and set in the sun for ten days. (Note : — Wipe your knife after each cut, otherwise the fruit will turn black.) Then bruise a tablespooiiful of cummin and mustard seed mixed. Pour a quart of salad oil into an enamel saucepan, add the seed, and give it a boil. Now add an eggspoonful of chillie jjowder ; then pour in a quart and a half of vinegar, three tablespoonfuls of sugar

Cook this with the app: pantry check, scaling, and the assistant.